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BALSAMIC HONEY- GLAZED LAMB CHOPS

EASY ENTERTAINING: For a special meal for guests, balsamic honey- glazed lamb chops fits the bill. Serve the chops with your rice pilaf and Gochujang green beans. Preheat oven to 425 degrees. Whisk 2 tablespoons canola oil with 2 tablespoons Gochujang sauce, 1 teaspoon ground coriander and 1/ 2 teaspoon coarse salt. Toss mixture with 1 pound trimmed green beans. Roast on a rimmed, foil- covered baking dish 20 minutes or until tender, shaking twice. Add a Bibb lettuce salad and sourdough bread. Buy fruit tarts for dessert.

Ingredients

8 shoulder or rib lamb chops ( about 2 pounds) 1 tablespoon olive oil 1 tablespoon fresh thyme leaves ( or 1 1/ 2 teaspoons dried) 1 1/ 2 teaspoons coarse ground black pepper 1/ 2 teaspoon coarse salt 1/ 2 cup balsamic vinegar 1/ 2 cup honey 4 small fresh pears, cored and cut into 10 slices each Servings: makes 8 servings Preparation time: 15 minutes Cooking time: about 15 minutes

Brush chops with oil and sprinkle with thyme, pepper and salt. Heat a large nonstick skillet on medium- high. Cook chops 10 minutes, turning once. In another large skillet, combine vinegar and honey; bring to a boil. Add pears to simmering vinegar mixture, turning to coat. Cook 3 minutes or until pears are glazed and just tender; remove fruit from skillet. Place browned chops into mixture. Turn chops every minute to glaze with sauce. Cook to desired doneness. Serve chops with glazed fruit and drizzle with sauce.

Per serving: 272 calories, 19 grams protein, 8 grams fat ( 26 percent calories from fat), 2.6 grams saturated fat, 32 grams carbohydrate, 62 milligrams cholesterol, 181 milligrams sodium, 3 grams fiber.

Carb count: 2.